Print Options

Page size

Letter
3x5
4x6

Text Size

Small
Medium
Large

Content

Include description
Include prep time, etc.
Show image

Description

This Greek yogurt sauce is delicious on gyros, salad, or with any grilled meats and veggies. This is a traditional recipe, coming from my brother-in-law who lived in Greece for a year. It’s refreshing and not too heavy, since its base is yogurt and cucumber. The addition of garlic, lemon juice, dill and cider vinegar round it out.

Ingredients

1 quartWhole Milk Yogurt

2 ounces, weightFresh Dill, Finely Chopped

1 English Cucumber (or Regular Cucumber, Peeled)

½ Lemon, Juiced

3 clovesGarlic, Crushed

3 teaspoonsCider Vinegar

2 TablespoonsOlive Oil

1 teaspoonSalt

¼ teaspoonsBlack Pepper

Preparation

The night before you plan to make the tzatziki (or at least 8 hours before), strain the yogurt by lining a fine mesh sieve with a paper towel or cheese cloth. Place the sieve over a bowl. Put the entire quart of yogurt in the lined strainer. Cover with a sheet of plastic wrap and refrigerate for 8 hours or longer.

After the yogurt has been strained and is very thick, pour off the liquid. Rinse out the bowl and place thickened yogurt in the bowl. Use a box grater to grate the entire cucumber onto a tea towel or thin towel, peel and all (unless you’re using a regular cucumber, then you should peel it first). Use the towel to squeeze out as much of the cucumber juice as possible.

Add all ingredients into the bowl with the yogurt. After stirring everything together, taste and add more salt, vinegar and olive oil as necessary. Refrigerate until ready to serve.

Stephanie is a former newspaper reporter and self-taught baker who lives in the Twin Cities. As her blog title Girl Versus Dough suggests, Stephanie loves baking bread. And cookies. (And just about everything else.) She enjoys working with her hands, which is a great thing for all her friends and family who get the goodies that come out of her kitchen. Check out her TK recipe box! We’re sure you’ll see something you’ll want to make.

Whether it’s in the hospital caring for patients or in her kitchen whipping up meals, it’s evident that nourishing people is Terri's true calling. She's lived all over the United States, from east to west, and even in a few other countries. You should ask her about her experiences (like that time she ended up skiing into Robert Redford). But more importantly, you should try her recipes. Visit her blog That’s Some Good Cookin’ and you’ll know what we mean.